Asian Veggie Fried Quinoa

I’ve been doing a lot of “unconventional” research on nutrition lately through some mentors I’ve been exposed to at my internship.  There is a lot of support for eliminating sugar (and foods that create a sugar-like reaction in your body) from your diet.  Different professionals define these parameters in dozens of different ways but many of them go so far as to eliminate oats and rice as a sugar imitation.

As if giving up processed foods isn’t difficult enough, they’re asking us to give up delicious bases to many meals.  Warm oatmeal after a cold winter run? Yes, please!  Rice (brown or wild) with some stir-fried veggies?  An obvious choice.  So what to do without those as options?  I’ve found quinoa to be a strong substitute.

Quinoa is not actually a grain but a seed and so has a different reaction in your body.  Additionally it’s packed with more protein than both oats and rice.  I’ve substituted it for both and had delicious results! It’s a tad bit crunchier and nuttier than oats and rice but it suits my fancy.

Quinoa Fried Rice

1 c frozen stir fry veggies

1 egg

meat of choice (optional)

1 c cooked quinoa

soy sauce (optional)

This recipe is so so easy.  Ready y’all?

  1. Skillet the vegetables.  “Skilleting” is a term I coined when I studied abroad in Ireland.  It’s used loosely as a substitute for sautee.  Basically cook the veggies in a skillet until they’re not frozen.
  2. Crack an egg into the mix and stir it in with the veggies.  Could use two if you want an extra protein boost.
  3. Add 1 c of cooked quinoa (I like to cook up a big batch of 2 cups dry on Sunday night to scoop from throughout the week) and stir it in with the eggs and veggies.
  4. Add soy sauce or other spices as you like!

Dump it all onto a plate and enjoy!  This would be a great post-workout meal: complete with protein and carbs from the veggies and quinoa!  I ate it after a bodyweight circuit and some running in the park.  Dee-licious.

(Picture to follow soon).

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